Virginias Cinnamon Sauce Bread Pudding Ice Cream Crepes Etc Recipes

BEST BREAD PUDDING WITH VANILLA SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
• Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
• For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

CINNAMON SAUCE

Steps:

• Combine all ingredients in a 2-qt, microwave-safe bowl.
• Microwave for 2 minutes at High.
• Stir.
• Microwave for 1-2 minutes at High, or until boiling.
• Serve warm.

VIRGINIA'S CINNAMON SAUCE (BREAD PUDDING, ICE CREAM, CREPES, ETC

Steps:

• In a medium saucepan, combine the sugar, cornstarch, salt, and cinnamon.
• Whisk 3 cups of water into the dry ingredients.
• Bring to a rolling boil over medium-high heat, stirring frequently.
• Remove from heat and stir in vanilla. Sauce will thicken and turn clear as it cools. Serve warm or cool.
• Covered, the sauce will keep in the refrigerator for some time and reheats well in the microwave. Try it over pancakes or french toast, ice cream, blintzes, bread pudding, apple pie -- .

SERIOUS VANILLA ICE CREAM

Steps:

• Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. (see note below) Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.
• Freeze mixture in ice cream freezer according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
• NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil.

BOURBON SAUCE FOR BREAD PUDDING AND BREAD PUDDING SOUFFLé

Steps:

• In a medium bowl or the bowl of your electric mixer combine eggs, yolks and sugar, whisk to combine.
• Place your mixing bowl over a pan of hot water over low heat and stir continuously until it reaches 165°F.
• I like to start the water off at well below the boiling point and slowly raise the temperature until it's just shy of boiling.
• Do not whisk this mixture too much at this stage or you will incorporate too much air and take too long to heat.
• If water starts to boil or you see steam coming off your mixture remove from the heat for a few seconds and whisk.
• Getting this mixture too hot will cause eggs to cook.
• After desired temperature is reached, use the whip attachment for your electric mixer and beat on high speed until thick and cooled to just warm to the touch.
• Beat in vanilla and optional bourbon, serve ASAP.
• The mixture will keep in the fridge for a day or so before it starts to separate.
• Variations: Use rum, flavored liqueur or various extracts in lieu of bourbon.

BROWN BREAD ICE CREAM

Steps:

• Whiz the bread in the food processor to make crumbs. Mix the brown sugar with the melted butter and add the crumbs, stir well then spread the mixture on a baking sheet.
• Bake the crumbs in a pre-heated oven at 350º for 15-20 minutes, turning from time to time until they are toasted and crisp. Allow to cool. Break crumbs a bit into little nuggets. Store cooled crumbs in ziploc bag until ready to use.
• Cut the vanilla pod open and scrape out the seeds. Pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and bring to a boil. Remove from the heat and leave for 15 minutes to allow the flavors to infuse. If using vanilla extract - make sure to use a quality vanilla - not imitation. Add vanilla extract to heated milk if using that method.
• Whisk the egg yolks, sugar and cornstarch in a bowl until thick and pale. Gradually pour on the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle heat, stirring all the time. When the custard thickens and coats the back of the spoon, strain out the pod, add the brandy and chill 6-8 hours or overnight for best results.
• When ready to make the ice cream, stir the cream into the chilled custard mixture and churn the mixture until thick but not solid. You need to "listen" to the churn, when it slows and strains then stop the motor to add the crumbs. Rub the breadcrumbs between your fingers to break up any clumps. Stir the crumbs into the mixture, churn for another 10 minutes or until motor stops. Serve immediately or you can place in freezer and enjoy over several days.
• Note: It says that this ice-cream was popular in Victorian times - it's always nice to know that we can still enjoy old recipes!

BISQUICK CREPES

Steps:

• Prepare the crepe batter:.
• Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
• Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
• Melt the butter and add it while whisking.
• Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
• Prepare the filling:.
• In a separate bowl, add the cream cheese and the sugar.
• Beat the mixture until the sugar is absorbed.
• Add the vanilla extract.
• Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
• Cook the crepes:.
• Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
• Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
• Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
• Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
• Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
• Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
• Spray the pan with non-stick spray for next crepe and cook the next crepe.
• Fill and fold the crepe:.
• Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
• Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
• Flip the crepe over so that its own weight holds the folds closed.

BANANA ICE CREAM CREPES

Steps:

• MIx dry ingredients for the crepes.
• Melt the butter, and let it cool some.
• Whisk the milk and eggs together.
• Add the butter into the milk/egg mixture.
• Slowly mix in the dry ingredients.
• Heat pan to medium heat and spray pan with cooking spray.
• Pour batter onto heated pan, making sure they are spread out and thin.
• Once bottom side is browned, flip to next side.
• Allow your finished crepes to cool slightly.
• Once crepes are cool, scoop ice cream in small scoops and place in the center of the crepe. Roll it like a burrito.
• Shower the crepe(s) with bananas.
• Add whip cream on top.
• Add chocolate sauce to finish the dish.
• And enjoy!